Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.

Knead the dough again for a minute.

Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.

Roll each ball into about 4-inch diameter (like a roti or chappati).

Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.

Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.

Continue filling the rest of the gujia in the same manner.

Heat about 1-1/2 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.

Place the gujia in the frying pan few at a time.

After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.

When they are done cooking, lift them out of the oil with a slotted spoon.

Garnishing:

Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.

Dip the gujias into the syrup making sure they are coated with syrup all around.

Place the gujias on a wire rack to allow the extra syrup drain.

Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.

Hi,
I was wondering what do you do after making so many delicious things. Do you invite friends over or just you and your family eat them?
I have some more questions-
Who does the videography?
Who does the cleaning up after you cook?
What made you start this site?

Hi Aunty, from Malaysia. Thank you so very much for this recipe. It was a hit at our Kartik festival here. I did not have dessicated coconut, instead used fresh grated coconut, lightly toasted. Was a little apprehensive about the milk powder, because most brands available here are mixed with palm oil and soya lecithin and “stabilizers”, but it worked out well. For the pastry, instead of oil, I substituted ghee, quantity slightly less (because the ghee was not melted), and then fried the gujiya in ghee. Added half a teaspoon of almond flavor to the syrup. Other than that, kept to your basic recipe and technique – and the video most helpful – besides it puts your very personal stamp on it! Made me smile and think of you when I was making the gujiya. Hare Krishna!

Hello Auntie
Its always been a pleasure being on your website and seeing you cook.. The dishes that u provide are lovely.. and more beautiful than that is the love and affection u put in them.. i love to watch your hands while u cook..!! u r so precise and yet so gentle with your dishes!! -anu

Namaste Aunty..
I made gujias on this diwali..but it doesn’t come out well…become soft..i fried it on low flame..but used normal water and i think oil was also less for the dough…is these can be reason for soft gujias…plz suggest me…Thanks

Happy Diwali. Auntyji thank you for your website. I had invited friends for Diwali but got stuck thinking what to cook. And while I was googling found your site and you saved my day. I tried your besan ladoo and gujia and came out very good. Once again thank you.

Thanks so much for providing a very good website to teach younger Indians the art of Indian cooking!
I love Gujia, it was always one of my favorite desserts as a child. I have to practice your recipe a bit more, but the first time it came out pretty good, and I substituted the maida flour, with healthier white whole wheat flour. It works, but it takes a little getting used to. Just thought I could try to make the recipe with a healthier grain, as so much of our traditional food is fried.
Thanks again!

I have made your peda recipe using khoya method you showed in that video. It turned out great. However this recipe my “khoya”: milk-powder and heavy whipping cream never reached the “runny” consistency. I am so bummed. I kep cooking the mix thinking it will eventually reach that consistency, now after 12 minutes it just getting dryer by the second and also does not look pale yellow any more. What could be wrong? The consistency you showed is so obvious that there is no way I missed it in my pan. What do I do now? Please help!!!!

Milk powder is a big mystery to me… I made gulab jamun the way you showed, it turned out to be a disaster. I soeaciially bought the milk poweder and all.. frist time I tried , it melted in the oil.
I tried again with less butter and they turned out to be hard rock balls…

Any ideas what are we doing wrong.. Hope you are showng all the steps and listing all the tips to make them. Thanks

I try to make gujias, for the filing i tried as per your instruction only but you shown in your video when you stirring cream with milk powder it starts leaving the sides of the frying pan. But when i tried to do it, its not coming like that. after few minutes it made solid.

hello di,
thanx for posting such gr8 recepies…it always works out good….u used milk while making filling but in the ingredients it is written as creame….plzzzz let me knw wat to use…..di plz tell me the substitute of khoya….plzzzzzzzz

Hello Aunty…
I love your website… i learnt soo many things ……….. Aunty , ystrday i tried ur Bengali Rasgulla recipe….. i did the excatly the same way… aftr taking out the cooker …i kept them in refrigerator to cool .. and aftr 30 mins when they came out they were hard……….can u help me aunty……. i am reallly confused here……

Knead it for several minutes pressing down with the heel of your hand and smearing the paneer onto the (clean) countertop. Scoop it back together, and repeat until all of the graininess is gone from the paneer and it feels almost silky. At first it’s hard to do because the paneer is crumbly, but you have to keep doing it until it’s not crumbly and starts holding togethter pretty well. If the paneer seems too dry, add back a tsp of water to moisten it.

hey Jaya,
do u have a food processor or chopper..after making paneer try to remove as much water as u can ..then run the paneer in FP or chopper..within few minutes..it will form a dough ball..perfect for u.but remember remove as much water as u can..because if there is water in paneer..it will be messed up.

I wanna try and make this gujiya today. If I use fresh khoya instead of cream and milk powder, how much should i use for 20-24 gujjiyas? Pls advise. Thankyou. You are doing an awesome job. A blessing for experimenting people like me who has gotten bored of cooking same old roti-sabzi-dal for so long:-) I have tried 5-6 recipes from you site already. needless to say, all came excellent. Thanks to your simple nd easy to follow recipes and great videos. My 6 year old son loves watching your videos! he wants to be a chef he says!!!

Amazing recipe. Im from South India. The inner contents tasted like the peda.
I couldnt get the shape right. But the contents manages to stay inside without breaking the crust.
Truly amazing.
Thanks Manjula.

hello aunty..
i have tried Gujia according to your method it turned out really nice.i tried your kachori dough also but i dont know why shell became soft after sometime.
thanks for giving such nice recipes.
pragati

hi manjulaji,
Your all recipes are very good.I tried many of them and all were so delicious.I made rasgulla’s, nan-khatai, Besan-ladoo etc etc.This diwali i am thinking of making gujia’s.Can you please tell me from which store i can get heavy whipping cream?

The milk powder for this recipe should taste good. The problem with Gits is they have other ingredients that affect the taste (not in a good way in my opinion). Don’t compare this recipe with Gits. This is much better.

This recipe seems to be really simple for those who are living in abroad and cant find Khoya 🙂 but I am just wondering whether the milk powder used here will give the same taste coz it has its own tase which u can find in Gitz guulab jamun as well